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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 48 |
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A 30 minute meal that is filling and has tons of flavor. Love using this recipe in the summer months when I just don't feel like heating up the kitchen. It is great to use that cooked chicken you've saved in the freezer. Found in Simple and Delicious 2009 Ingredients:
1 medium red onion, sliced |
1 cup carrot, julienned |
1 cup fresh broccoli, chopped |
1 cup fresh snow pea |
1/2 teaspoon garlic, minced |
2 tablespoons olive oil |
1 cup cooked chicken, cubed |
1 (7 ounce) jar roasted sweet red peppers, drained and chopped |
1/4 cup chicken broth (or use white wine) |
1/2 teaspoon dried oregano |
1/2 teaspoon cayenne pepper |
5 pita breads, 6-inch size, halved |
1/3 cup mozzarella cheese, shredded |
1/3 cup cheddar cheese, shredded |
Directions:
1. In a large skillet, saute the onion, carrots, broccoli, peas and garlic in oil for 4-5 minutes or until tender.
2. Stir in the chicken, red peppers, broth, oregano and cayenne - bringing to a boil.
3. Reduce heat, simmer, uncovered for 5-6 minutes or until heated through.
4. Spoon mixture into pita bread halves and sprinkle with the cheeses on each serving.
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